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lentil soups

My ummah cookbook’s got a lot of lentil recipes. A lot. And I suspect I’ll be trying out all of them eventually. Especially the soups, of which there are more than half a dozen. I’ve already tried the tamarind soup and a couple of weekends ago, I tried two more. One was the Marrakesh Rice and Lentil Soup and the other was the tomato-based Egyptian Lentil Soup with a couple of modifications that apparently turned it Bahraini.

I like how the Marrakesh version came out more, I think, although both are quite edible. The flour and butter add a richness that complements the spice nicely; I’m more used to tomato-based lentil soups, so the thrill was maybe a little gone there. On the other hand, I got to add spaghetti.